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Baked Potato Chicken and Broccoli Casserole

A heartwarming casserole that combines tender chicken, vibrant broccoli, and creamy layers of cheesy baked potatoes, perfect for family gatherings or cozy dinners.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Casserole, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large chicken breasts Opt for organic, free-range chicken if possible for better flavor.
  • 1 head broccoli Fresh broccoli is preferred, but you can also use frozen.
  • 4 large potatoes Russet or Yukon gold potatoes work best due to their creaminess.
  • 1 cup shredded cheddar cheese Try sharp cheddar for a stronger flavor.
  • 1 cup milk Use whole milk or a dairy alternative that you enjoy.
  • 1/2 cup sour cream For a lighter option, Greek yogurt can be substituted.
  • 2 tablespoons butter Make sure it’s at room temperature for easy mixing.
  • 2 tablespoons flour All-purpose flour works great here.
  • 1 teaspoon garlic powder Fresh garlic can be used for a bolder taste.
  • 1 teaspoon onion powder
  • Salt and Pepper To taste.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Wash and peel the potatoes, then cut them into 1-inch cubes.
  3. Cut the broccoli into small florets.
  4. Boil the broccoli in a pot of water for about 3-4 minutes until slightly tender. Drain and set aside.
  5. In a large skillet, cook the chicken breasts over medium heat until they are no longer pink in the center, about 6-8 minutes per side. Remove from heat and let cool before cutting into bite-sized pieces.
Making the Sauce
  1. In the same skillet, melt the butter over medium heat. Once melted, add the flour and whisk for about 1 minute to create a roux.
  2. Slowly whisk in the milk until the mixture thickens, about 2-3 minutes.
  3. Stir in the garlic powder, onion powder, salt, and pepper, then remove from heat. Whisk in the sour cream until well combined.
Layering and Baking
  1. In a greased 9x13-inch baking dish, layer half of the potatoes, half of the broccoli, and half of the chicken. Pour half of the sauce evenly over this layer.
  2. Repeat with the remaining ingredients.
  3. Cover with aluminum foil and bake for 1 hour.
  4. Remove the foil, sprinkle the cheddar cheese on top, and bake for an additional 15-20 minutes until the cheese is melted and bubbly.
  5. Let the casserole cool for a few minutes before serving.

Notes

Use the freshest ingredients for the best flavor. You can prepare the casserole a day in advance and store it in the fridge. Leftovers can be kept in an airtight container for up to 3 days or frozen for up to 3 months.